• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bowl Me Over
  • Home
  • Recipes
  • Subscribe
  • About Me
    • Privacy Policy
    • Contact Me
    • Work with Me
  • Video
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
  • Video
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • Subscribe
  • About
  • Video
  • Contact
×
Home » Recipes » Entrees

Eggplant and Butternut Squash Recipe

Published: Feb 2, 2023 · Modified: Jun 23, 2023 by Bowl Me Over · 3 Comments

Jump to Recipe

You'll love this rich comfort food! This easy Eggplant and Butternut Squash recipe is like rich cheesy ravioli or veggie lasagna. It's stuffed with a cheesy ricotta blend and then baked in a delicious marinara sauce.

A serving of eggplant rollups on plate.
Jump to:
  • Why you'll love this recipe   
  • Ingredients
  • Instructions 
  • Equipment
  • FAQ's
  • Tips
  • Variations
  • Storage
  • Related recipes
  • Serve with
  • Eggplant and Butternut Squash Recipe

Why you'll love this recipe   

✔️  Excellent flavor with minimal effort. It's a meal the whole family will enjoy.

✔️  Using thinly sliced eggplant eliminates the need for pasta and that delicious roasted eggplant is amazing!

✔️ Super fancy (perfect for company) it's easier to make than you think and a wonderful meatless meal!!

Ingredients to make recipe. With print overlay.

Ingredients

For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

  • frozen butternut squash
  • ricotta cheese
  • parmesan cheese
  • fresh mozzarella cheese
  • 2-3 medium size eggplants
  • extra virgin olive oil or olive oil spray
  • marinara sauce
  • egg
  • salt and pepper

Instructions 

This is an overview of the instructions. For the complete directions just scroll down to the bottom!

  1. Pre heat oven. Prepare the casserole dish by spraying with nonstick cooking spray, set aside.
  2. Start by cooking the butternut squash - cook according to package directions, drain and allow to cool completely. When the butternut squash is cool, make the filling.
  3. Place the squash in a small mixing bowl and mix ricotta cheese with parmesan cheese, beaten egg, salt and pepper. Stir and mash the filling together.
  4. Next slice the eggplant into thin slices. You'll need four eggplant slices for each "ravioli". Sprinkle lightly with sea salt and black pepper.
  5. Lightly spray your baking dish with non-stick cooking spray. Place one cup of the tomato sauce in the bottom of a baking dish, spreading evenly.
  6. Build the ravioli. Place the eggplant strips on a flat surface. Two on the bottom horizontally, slightly overlapping - then two on the top vertically, again slightly overlapping the strips.
  7. Place a dollop of filling in the ricotta mixture. Finish by folding the final sides
Eggplant Roll-Ups in casserole dish.
  1. Place in dish seam side down in in a single layer in the baking dish. Top with remaining sauce and sprinkle with mozzarella & remaining parmesan cheese.
  2. Cover with foil. Place in the preheated oven for 45 minutes. Remove foil, increase the oven temperature to 400 degrees. Bake uncovered for an additional 15 minutes or until the cheese is nicely brown and the sauce bubbly & hot. Remove from oven and let stand 10 minute prior to serving.

Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Sharp knife
  • Mandolin - surprisingly inexpensive but they are incredibly sharp!
  • 9x13 casserole dish

FAQ's

How do you slice eggplant for Rollatini?

You can use a mandolin or a sharp knife. Thinly slice eggplant lengthwise into planks. Cut off one side, then flip it on the cut side. That will give you a staple surface. Slice into planks.

What is the difference between eggplant parm and eggplant rollatini?

Eggplant parmesan is breaded and fried. Eggplant Rollatini can be breaded and fried as well, but this lighter version is incredibly delicious and you won't miss the fuss or the calories!

Can you freeze eggplant roll ups?

Yes! Prepare the eggplant rollups, top with marinara sauce and freeze before baking. Hold off on adding the cheese to the top until you're ready to bake.

What type of eggplant is best to make rollups with?

Japanese Eggplant is long and thin. It's ideal for this recipe.

Tips

  • Use a mandolin slicer or knife. You don't want thick slices because they won't roll easily. Slice the eggplant as thinly as possible.
  • Blot the eggplant with a paper towels to remove any moisture or excess water.
  • Be careful if you're using a knife to slice the veg, so it doesn't slip.
  • Don't overstuff the ravioli as the filling will ooze out.
  • The olive oil will keep the eggplant moist and pliable making it easier to roll and fold. Don't skip that step.

Variations

  • Top the stuffing with sautéed spinach - amazing!
  • Substitute zucchini for the eggplant - assemble as per instructions, delicious!
  • A pinch of chili flakes will spice up the jarred sauce.
  • Goat cheese would be amazing in the filling.
  • If you prefer build this like lasagna. Add a layer of eggplant, topped with the cheesy filling, then sauce, and finish with another layer of sliced eggplant, sauce, and cheese.
Eggplant rollups in casserole dish topped with sauce and cheese.

Storage

Refrigerate - allow to cool completely. Cover with plastic wrap or store in an airtight container. Store up to 3 days.

Freeze - leftovers freeze well for 2 months.

Reheat - thaw overnight in the refrigerator. Bake in preheated 350 degree oven for 25-30 minutes or until hot and bubbly.

Related recipes

  • Pasta Primavera Casserole - This is a lovely vegetarian dish is filled with pasta and veggies in a rich, creamy sauce.
  • Ultimate Chicken Noodle Casserole - so cheesy and delicious, this is super easy to make!
  • Stuffed Bell Pepper Casserole is super yummy and hearty. This is a family favorite! Make the Stuffed Bell Pepper Recipe if you'd prefer to try the traditional dish.

Serve with

What goes well with eggplant rollatini? So many yummy things!

  • An Outback Wedge Salad would be amazing with the eggplant rollups recipe!
  • A side of Steamed Green Beans would be absolutely delicious!
  • Or how about Grilled Asparagus?!
  • Served with a side of dinner rolls made from frozen bread dough would be fantastic, plus the shortcut of using dough will save you a ton of time.
  • Make a pan of Apple Dumplings - these are so simple and delicious!

Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

A serving of eggplant rollups on plate.
Print Recipe Pin Recipe
5 from 2 votes

Eggplant and Butternut Squash Recipe

You'll love this delicious Italian meal. A guilt-free easy recipe that's rich and cheesy!
Prevent your screen from going dark
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Vegetarian and Vegan
Cuisine: Italian
Servings: 4 servings
Calories: 231kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.

Equipment

  • 9x13 casserole dish

Ingredients

  • 1 10 oz package frozen butternut squash
  • ½ cup ricotta cheese
  • ⅓ cup Parmesan cheese - divided
  • 1 egg
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 Japanese eggplants
  • 2 tablespoons extra-virgin olive oil
  • 1 jar marinara sauce
  • ½ shredded Mozzarella cheese
  • ⅓ cup Parmesan cheese

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Preheat oven to 350 degrees. Spritz casserole dish with non stick cooking spray.
  • Cooking the butternut squash according to package directions, drain and allow to cool completely.
  • When the squash is cool, make the filling. Place the squash in a smalll mixing bowl. Add the ricotta ⅓ cup parmesan cheese, egg, salt and pepper. Stir and mash the filling together.
  • Next slice the eggplant as thin as possible. You'll need four strips for each roll up. Brush each slice with extra-virgin olive oil (or use olive oil cooking spray), lightly salt and pepper each slice.
  • Place one cup of marina sauce in the bottom of a large baking dish, spread evenly.
  • Build the ravioli. Place the eggplant strips on a flat surface. Two on the bottom horizontally, slightly overlapping - then two on the top vertically, again slightly overlapping the strips. In the middle place a dollop of cheese mixture - about two tablespoons, then fold each side towards the middle. Finish by folding the final side and place them seam-side down in the baking dish.
  • Top with remaining sauce and sprinkle with mozzarella & remaining parmesan cheese.
  • Cover the dish tightly aluminum foil. Place in the preheated oven for 45 minutes. Remove foil. Increase the oven heat to 400 degrees. Place the dish back in the oven uncovered for an additional 15 minutes or until the cheese is nicely brown and the sauce bubbly & hot.
  • Remove from oven and let stand 10 minute prior to serving.

Nutrition

Calories: 231kcal | Carbohydrates: 24g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 602mg | Potassium: 856mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8675IU | Vitamin C: 21.5mg | Calcium: 319mg | Iron: 1.5mg
Tried this Recipe? Pin it Today!Mention @BowlMeOver or tag #BowlMeOver!

Sign up for my recipes here!!

Don't worry, we'll never share your email.

More Entrees - Main Dish Recipes

  • Scalloped Potato Casserole with serving spoon.
    Cheesy Ham and Potato Casserole
  • Cheesy rice and beef casserole in a baking dish with a spoon.
    Beef and Rice Casserole
  • A platter of jezebel chicken served with sauce.
    Jezebel Chicken
  • Cowboy spaghetti on a plate with fork twirling the spaghetti.
    Cowboy Spaghetti Casserole

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Reader Interactions

Comments

  1. Shay

    November 10, 2016 at 1:39 pm

    Would love to know what brand/type of marinara sauce you used!

    Reply
    • Bowl Me Over

      November 10, 2016 at 3:41 pm

      Hi Shay - This time I used marinara sauce sold at Gibson Market here in Fresno. It's made by the students of Fresno State Ag Dept. Its a rich deep flavorful sauce. If you're not local, I have a wonderful Marinara Sauce on the blog (my pictures aren't the best I need to reshoot this oue) it's a delicious sauce, easy too!! Here's the link - https://bowl-me-over.com/moms-sunday-gravy-marinara-sauce/

      Reply
  2. Amy Desrosiers

    September 19, 2016 at 9:33 am

    5 stars
    Every time I see this recipe it makes me so hungry! I am excited to try this substitution recipe out with my family too! #client

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

How I started over in life by Debra Clark
Welcome to Bowl Me Over!

Hey I'm Deb Clark! I'm the owner of Bowl Me Over. We live in a sleepy little town just north of Portland in the beautiful Pacific Northwest... (read more)

Reader Favorites

  • Smashed potatoes on sheet pan that have been baked until crispy.
    Smashed Fingerling Potatoes
  • Fried apples on spoon.
    Cracker Barrel Fried Apples
  • Navy Bean Soup in White Bowl with spoon.
    Best Navy Bean Soup Recipe
  • Noodle Casserole with peas on spoon.
    Classic Tuna Noodle Casserole
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Twitter

Footer

^ back to top

About

  • Privacy Policy
  • About Me
as featured in

Contact

  • Contact

Copyright © 2023 Debra Clark